Description
A delicious and flavorful dish featuring Brussels sprouts cooked in a creamy coconut curry sauce.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Instructions
- In a large skillet, heat the coconut oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the halved Brussels sprouts to the skillet and sprinkle with curry powder. Stir well to coat the Brussels sprouts in the spices.
- Pour in the coconut milk, soy sauce, and maple syrup. Stir to combine, then bring the mixture to a gentle simmer.
- Cover the skillet and cook for 10-12 minutes, stirring occasionally, until the Brussels sprouts are tender.
- Season with salt and pepper to taste. If desired, garnish with fresh cilantro before serving.
Notes
- For added protein, toss in some cooked chickpeas or tofu during the last few minutes of cooking.
- Experiment with different spices like turmeric or cumin for a unique flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg